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 Melted Cheese in a Pan Recipe
Homemade processed cheese is always not only healthy, but also delicious! There are a lot of recipes for making processed cheese... They differ in the method of preparation and ingredients. I have been cooking processed cheese in a water bath for a long time, and not so long ago I learned a very simple and convenient way! My friend's husband shared this technology with me... I, in turn, want to share with you!
Course Breakfast Lunch, Children's Food Ideas, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, Snacks Ideas
Cuisine Germany Cuisine
Keyword Easy, For Beginners
Cook Time 45 minutes
Servings
Ingredients
Course Breakfast Lunch, Children's Food Ideas, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, Snacks Ideas
Cuisine Germany Cuisine
Keyword Easy, For Beginners
Cook Time 45 minutes
Servings
Ingredients
Instructions
  1. In a bowl, mix cottage cheese, egg yolks, vegetable oil, soda and salt. You can add more or less salt to your liking. But before douliana, the cottage cheese will cool the cheese a little, try it, and after that it needs more salt. Tasting a chilled product gives an objective taste compared to a hot product...
    In a bowl, mix cottage cheese, egg yolks, vegetable oil, soda and salt. You can add more or less salt to your liking. But before douliana, the cottage cheese will cool the cheese a little, try it, and after that it needs more salt. Tasting a chilled product gives an objective taste compared to a hot product...
  2. Whisk everything with an immersion blender until smooth.
    Whisk everything with an immersion blender until smooth.
  3. Put the resulting mass on a thick-walled frying pan (ideally cast iron). We put the fire above the minimum, but below the average.
    Put the resulting mass on a thick-walled frying pan (ideally cast iron). We put the fire above the minimum, but below the average.
  4. As the mass heats up, it will liquefy. Add the butter and continue to warm up the mass.
    As the mass heats up, it will liquefy. Add the butter and continue to warm up the mass.
  5. Gradually, the mass will become homogeneous... The consistency of the molten mass depends on the cottage cheese. It can be greasier, wetter or, conversely, drier... Sometimes the cottage cheese turns out to be slightly sour and the melting process is very bad, in this case add a tablespoon of vinegar. It happens on the contrary, the cottage cheese turns sour and the resulting processed cheese has an unpleasant sour taste, in this case add another half teaspoon of soda. The amount of butter can also be adjusted to your liking. The more butter you add, the thicker and denser the melted cheese will be after cooling.
    Gradually, the mass will become homogeneous... The consistency of the molten mass depends on the cottage cheese. It can be greasier, wetter or, conversely, drier... Sometimes the cottage cheese turns out to be slightly sour and the melting process is very bad, in this case add a tablespoon of vinegar. It happens on the contrary, the cottage cheese turns sour and the resulting processed cheese has an unpleasant sour taste, in this case add another half teaspoon of soda. The amount of butter can also be adjusted to your liking. The more butter you add, the thicker and denser the melted cheese will be after cooling.
  6. Continue to boil the mass, stirring constantly, for 10 minutes. In the case when the cottage cheese was wet (the whey is poorly filtered), the molten mass turns out to be liquid at first glance... To objectively assess the quality of the resulting product, it is necessary to pour the mass onto a saucer with a teaspoon. Let cool for a minute and turn the saucer vertically. We see what consistency we are getting. If you want a slightly thicker cheese, continue cooking for another 5 minutes.
    Continue to boil the mass, stirring constantly, for 10 minutes. In the case when the cottage cheese was wet (the whey is poorly filtered), the molten mass turns out to be liquid at first glance... To objectively assess the quality of the resulting product, it is necessary to pour the mass onto a saucer with a teaspoon. Let cool for a minute and turn the saucer vertically. We see what consistency we are getting. If you want a slightly thicker cheese, continue cooking for another 5 minutes.
  7. The finished product is poured into a container. To avoid condensation, do not rush to cover the melted cheese with a lid. Let it cool down a little. Then you can enjoy! This processed cheese is perfect for sandwiches, for adding to cheese soup. On the basis of this processed cheese, I prepare a snack cream for lavash rolls, for sprinkling snack cakes, for flavoring salads ... (For this cream, mix the cooled processed cheese with sour cream or cream and beat with a mixer until smooth. It turns out a lush, airy mass). You can also add various additives to this cream cheese... For example: fried onions, fried mushrooms, herbs, spices, seasonings, caviar.
    The finished product is poured into a container. To avoid condensation, do not rush to cover the melted cheese with a lid. Let it cool down a little. Then you can enjoy! This processed cheese is perfect for sandwiches, for adding to cheese soup. On the basis of this processed cheese, I prepare a snack cream for lavash rolls, for sprinkling snack cakes, for flavoring salads ... (For this cream, mix the cooled processed cheese with sour cream or cream and beat with a mixer until smooth. It turns out a lush, airy mass). You can also add various additives to this cream cheese... For example: fried onions, fried mushrooms, herbs, spices, seasonings, caviar.
  8. P.S. Cook with pleasure and fantasize for your health!
    P.S. Cook with pleasure and fantasize for your health!
  9. Bon appetit!
    Bon appetit!
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